Red Meat Allergy Friendly Pork and Sweet Potato Stew

• 1 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
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  Consider using boneless skinless chicken thighs instead.

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  Chef's tip

  Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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  1 tsp fine sea salt, divided
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  2 tbsp coconut oil
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  1 medium yellow onion, diced
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  4 cloves garlic, minced
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  1 tbsp fresh ginger, peeled and finely grated
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  1 tsp ground turmeric
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  ¼ tsp ceylon cinnamon
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  1 ½ lb sweet potatoes (about 2 medium), peeled and cut into 1-inch chunks
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  2 medium carrots, peeled and sliced into ½-inch rounds
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  2 cups bone broth
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  1 can (13.5 oz) full-fat coconut milk
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  1 tbsp apple cider vinegar
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  2 cups baby spinach, loosely packed
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For serving

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  2 tbsp fresh parsley, roughly chopped (optional)
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